This month we propose you a recipe with one of the most renowned specialties of Aceitunas Cazorla: Cacereñas black olives.
• Cacereñas Black pitted olives – 150 gr
• Roasted Sunflower seeds – 40 gr
• Roasted Pumpkin seeds – 40 gr
• Olive oil – 50 gr approx. (Throw until the desired texture)
• Oregano – A teaspoon
Roast pumpkin and sunflower seeds in the oven (10 to 12 minutes at 180 ° C).
Drain the olives.
Blend all ingredients except the oil.
Pour the oil slowly until obtaining a creamy texture.
Save the pate in a covered container in the fridge and let stand for 1 to 2 hours.
NOTES AND TIPS
The tapenade can be stored in the fridge for about two weeks.
*Image Font: flickr